FRIED ZUCCHINI BLOSSOM FRITTERS
MAKES 24 FRITTERS
300ml light extra-virgin olive oil,
for frying
12 zucchini flowers
¼ cup plain flour
2 tbsp rice flour
Pinch of bicarbonate of soda 1 tsp extra-virgin olive oil 100-120ml cold sparkling water 1 garlic clove, grated
1 tbsp chopped thyme leaves ½ lemon, cut into wedges
Add frying oil to a heavy-based saucepan and place over a mediumhigh heat. Heat to 190°C. Ideally, use a deep-fry thermometer here. Alternatively, place the handle of a wooden spoon in the oil and if small bubbles appear immediately, the oil is ready; if not, continue to heat oil until they do.
Cut each zucchini flower in half through stem and flower, and gently pull off and discard stamen.
In a small mixing bowl, combine both flours, bicarbonate of soda and ½ tsp salt. Stir in olive oil and sparkling water, followed by garlic and thyme. The consistency should be like that of single cream. Prepare this batter just before frying – it should not be done ahead.
Take a flower, dip it in batter and use your fingers to open the flower to make sure it’s completely coated inside before dipping it in batter again. Let it drain over the bowl for a couple of seconds so it’s not heavily coated, then drop it straight in the hot oil. Only do as many as your pan can manage at a time without overcrowding. Flip each flower over to crisp up the other side. Once crisp and golden all over, lift flowers out and place directly on a cooling rack set over a tray. Sprinkle flowers with a little fine sea salt immediately after they come out of the oil to ensure the salt sticks.
Repeat with remaining flowers, then serve with wedges of lemon.